Saute' your crawfish, parsley, onions and mushrooms in the margarine for five to ten minutes. Add the flour while stirring
and make a nice blond roux while the vegetables and crawfish continue cooking. After a few minutes of stirring, add the half
and half and stir well. Cook on low heat for about fifteen minutes. Serve on toasted pieces of French bread.

Soften an 8-oz. pkg. cream cheese in the microwave for a few seconds and then stir in half of an 8 oz. carton of sour
cream. Mix this well. Add to this base one small can shrimp, drained, and one bunch of finely chopped green onions. Here's
the part that Debbie says requires some experience; add lemon juice, and ground red pepper to taste along with a sprinkle
of salt.

We'll start off by beating two eight-ounce pkgs until it's smooth. Next, into my mixing bowl, go two cups imitation
crab flakes with 1 tablespoon finely chopped green onions and a half-cup of prepared horseradish. Now, I'll stir in a dash
of hot sauce and a pinch of paprika. I've already hollowed out my round loaf of Hawaiian Bread, all that's left for me to
do is spoon my seafood spread here inside and sprinkle with these sliced almonds. Now, let's replace the top of the bread,
and bake in a 355 degree oven for thirty minutes or until it's heated through and through. You can serve this with your favorite
chip or dip with your reserved bread! Uh-umm, that's good eating!

We’ll begin by taking two fifteen ounce cans of tamales and chopping ‘em up in a mixing
bowl. (That’s if you don’t have any of Verna Hernandez’s home-made tamales. In that case, you might want
to use, oh…10 to 12 of those babies!) Next, we’ll stir in a sixteen ounce can of chili without beans, one eight
ounce jar of picante sauce, a bunch of chopped green onions and two cups of shredded sharp cheddar cheese. Have mercy…heat
through and through in a 350 degree oven, say about 30 minutes and serve with chips, Melba toast, wheat thins, French bread